Margarita Gose - Beer Recipe - Brewer's Friend

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Margarita Gose

180 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 15 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 11.49 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Hop Utilization: 96%
Calories: 180 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Saturday April 27th 2024
1.055
1.010
5.8%
21.3
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Wheat10 lb Wheat 38 1.8 50%
10 lb US - Pale 2-Row10 lb Pale 2-Row 37 1.8 50%
20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Boil 60 min 13.82 33.3%
2 oz Citra2 oz Citra Hops Pellet 11 Whirlpool 0 min 7.49 66.7%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 oz Coriander Seed Spice Whirlpool 0 min.
2 oz Sea salt Spice Whirlpool 0 min.
1.50 oz Sweet Orange Peel Flavor Whirlpool 0 min.
12 oz Lime Tincture Flavor Secondary 0 min.
 
Yeast
Imperial Yeast - A44 Kveiking
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
75 - 97 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 198 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 7.5 30  
Mash volume with grains 9.1 36.4  
Grain absorption losses -2.5 -10  
Remaining sparge water volume 6.74 27  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 11.49 46  
Boil off losses -0.38 -1.5  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 11.08 44.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 11 44  
Total: 14.24 57
Equipment Profile Used: System Default
 
Notes

Kettle sour until ph is between 3.2-3.6

Lime tincture is 6-8 limes zested and 5-6 oaks cubes medium toasted soaked in anejo tequila starting on brew day. Strain and add to secondary. Top ingredients in tincture with tequila to make sure they are all submerged

Let age o ne w ctincture doe

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  • Last Updated: 2024-05-10 03:47 UTC